Chilled Artichoke Plate Shopping List:
4 medium artichokes
Chicken Stock
¼ cup lemon juice
1 teaspoon salt
½ pint cherry tomatoes
¾ cup Mock Bearnaise Sauce
1 pound fresh asparagus, cut in 2-inch pieces
Chilled Artichoke Plate Preparation Instructions:
1. Snip tips from artichoke leaves with scissors. Simmer artichokes in 1 inch of the stock with lemon juice and salt in a large covered saucepan until tender (about 45 minutes). Lift from pan with tongs; let cool. Refrigerate until chilled.
2. Carefully scoop seeds from tomatoes, using small end of a melon-ball cutter. Fill tomatoes with¼ cup of the sauce; refrigerate.
3. Scrape choke from artichoke bottoms. Place artichokes in center of individual plates and dollop each with 2 tablespoons sauce. Arrange raw asparagus pieces and tomatoes attractively on plates. Serve immediately.
Chilled Artichoke Plate Recipe: 4 SERVINGS
Chilled Artichoke Plate